Ingredients:

  • 2.5 lb salmon fillet, center-cut, skin-on
  • 1/2 cup kosher salt
  • 1/2 cup brown sugar
  • 2 tbsp lemon zest
  • 1 tbsp cracked black pepper
  • 1/4 cup fresh dill, finely chopped
  • 3 tbsp lemon juice
  • 3 cloves garlic, minced
  • 2 tbsp unsalted butter, melted

Instructions:

  1. Combine salt, brown sugar, lemon zest, and pepper. Rub the mixture generously over all sides of the salmon.
  2. Place the salmon in a glass dish, cover, and refrigerate for 8 to 12 hours until the fish feels firmer and looks translucent.
  3. Rinse the cure off under cold water until all salt crystals are gone, then pat completely dry with paper towels.
  4. Place the fillet on a wire rack over a baking sheet and refrigerate uncovered for 2 to 4 hours to develop a tacky pellicle.
  5. Preheat smoker or Traeger to 225°F (107°C).
  6. Mix melted butter, lemon juice, garlic, and dill; brush this marinade over the flesh side of the salmon.
  7. Place salmon skin-side down on the grill and smoke until the internal temperature reaches 140°F to 145°F (60°C to 63°C).